Monday, August 30, 2010

Lumpiang Shanghai & Lumpiang Gula (Filipino Egg Rolls)

My new neighbor is from the Phillipines and she did a little cooking class teaching us how to make egg rolls.  These are super delicious, but the ingredients are measured by sight so they are not exact, and as you make them you will learn to season to taste.

Prep: 30 mins
Yield: enough for a big party!

Lumpiang Shanghai (pork egg roll)

3 lbs ground pork
3 eggs
1 tbs chicken bullion
3 carrots, shredded
3 tsp salt
garlic powder

Combine all ingredients and season heavily with pepper & garlic.

Lumpiang Gula (Veggie Egg Roll)
1 head cabbage, shredded
3 carrots, shredded
1 jicama, shredded
bean sprouts
garlic powder
2 tbs chicken or veggie bullion

Combine ingredients and mix well. Season heavily with pepper and garlic.

To make egg rolls:
4x4 inch spring roll pastries
medium-thick paste of flour & water
Canola oil for deep frying

Place 2-3 tbs of filling diagonally on spring roll wrapper. Roll tightly, folding in sides. Seal pastry with flour & water mixture. Deep fry on medium heat. Pork egg rolls need to be cooked to internal temperature of 160 degrees. Veggie egg rolls are perfect when veggies are crisp-tender.

Serve with sweet chili sauce.

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